This Enoki Mushroom Soup is a warm hug in a bowl! It features soft enoki mushrooms swimming in a light broth, making it super comforting and tasty.
You know you’ve made a good choice when your kitchen smells amazing! I love serving it with some green onions on top—adds a nice touch, don’t you think? 😊
Key Ingredients & Substitutions
Enoki Mushrooms: These are the star of the soup! Their unique texture adds a delightful crunch. If you can’t find enoki, shiitake or oyster mushrooms can also work as substitutes.
Broth: Using vegetable broth makes this soup vegetarian-friendly, but chicken broth adds a deeper flavor. Homemade or store-bought options are both fine!
Garlic & Ginger: These ingredients give the soup a warming base. Fresh is best for flavor! Powdered garlic or ground ginger can be used in a pinch, though they won’t be as vibrant.
Soy Sauce & Sesame Oil: These bring a savory depth to the soup. For a gluten-free option, use tamari instead of soy sauce. If you don’t have sesame oil, another oil can work, but you’ll miss that nutty flavor.
How Do You Get the Best Flavor from the Ingredients?
The key to a deeply flavored soup is the sautéing step! Heating the garlic and ginger in sesame oil before adding the broth develops their flavors beautifully. Make sure to sauté until fragrant, but don’t let them burn—as that can turn your soup bitter.
- Use medium heat to slowly bring out their essential oils.
- Make sure to stir frequently to prevent sticking.
Also, when adding the enoki mushrooms, remember to just let them cook for a couple of minutes. You want them tender but still with a bit of bite!
Enoki Mushroom Soup
Ingredients You’ll Need:
For The Soup:
- 100g enoki mushrooms, trimmed and separated
- 4 cups vegetable or chicken broth
- 1/2 cup sliced button mushrooms (optional, for extra texture)
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, peeled and thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (optional for slight tang)
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds (for garnish)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delightful soup is quick to prepare! It will take about 10-15 minutes for prep and 10 minutes for cooking. So in just about 25 minutes, you’ll have a warm, delicious bowl of enoki mushroom soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Mushrooms:
Start by trimming the root end of the enoki mushrooms and gently separating the strands. If you’re using button mushrooms, clean them and slice them as well. This process allows for a nice presentation and makes sure the mushrooms cook evenly.
2. Sauté the Aromatics:
In a medium pot, heat the sesame oil over medium heat. Once hot, add the minced garlic and sliced ginger. Sauté for about 1-2 minutes until fragrant but be careful not to burn them – we just want them to release their beautiful flavors!
3. Add Broth and Season:
Pour in the vegetable or chicken broth and bring it to a gentle boil. Once boiling, add the soy sauce and optional rice vinegar. Stir well to combine all those lovely flavors.
4. Cook the Mushrooms:
Now, add the sliced button mushrooms (if using) and let them cook for 3-4 minutes until softened. This will add more texture and richness to your soup.
5. Stir in the Enoki Mushrooms:
Lower the heat to a simmer and gently add the prepared enoki mushrooms. Allow them to cook for about 2 minutes, just until they’re tender but still have a nice bite to them.
6. Final Seasoning:
Give your soup a taste and season it with salt and freshly ground black pepper to your liking. Remember, the soy sauce already adds some saltiness, so go easy!
7. Serve and Garnish:
Remove the pot from heat, ladle the hot soup into bowls, and garnish with the sliced green onions and a sprinkle of toasted sesame seeds for that extra flair!
8. Enjoy!
Serve hot and delight in the comforting flavors of your homemade enoki mushroom soup. Enjoy every spoonful!
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Can I Use Different Types of Mushrooms?
Absolutely! While enoki mushrooms are the star of this soup, you can easily substitute with shiitake or oyster mushrooms for a different flavor and texture. Just slice them as needed, and they will cook beautifully in the broth.
How Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pour it into a pot over medium heat, stirring occasionally until warmed through. If the soup thickens, add a splash of broth or water as needed.
Can I Make This Soup Vegan?
Yes, just use vegetable broth instead of chicken broth, and ensure that your soy sauce is vegan-friendly. Everything else in the recipe is already plant-based!
What Can I Serve with This Soup?
This soup pairs wonderfully with a side of rice or noodles for a heartier meal. You could also serve it alongside a light salad or some crusty bread for dipping!
